Chicago Style Deep Dish Pizza

GreasyCamera has kindly asked that I share some information about a subject near and dear to my heart: Chicago Style Deep Dish Pizza. I posted last night’s dinner on FB (in honor of the game). Which Da Bears won, I might add!

DISCLAIMER: I am not writing about this pizza to say it’s better than any other pizza out there. This not a a Pizza War post… I promise! I like lots of different pizzas, lots of styles of crust, sauce and ingredients. That said….

My Key Points:
Crust – the recipe should be specific to Chicago style (deep dish) and preferably with corn meal. If gives the extra body you need for all the toppings and a great crunch.
Sauce: I make a crushed tomato sauce from scratch.
Cheese: Shred/slice it yourself. The pre-shredded garbage has added junk to keep the cheese from clumping.
Toppings: fresh, sweet Italian sausage and sauteed mushrooms are my favs.
Assembly (in this order): oiled, cast iron pan dusted with corn meal, dough, cheese toppings, sauce, fresh grated Parmesan or Romano. Bake until bubbly and the crust is browned.

I am slowly working my way though one of my new favorite cookbooks: American Pie, My Search for the Perfect Pizza by Peter Reinhart. Amazing book, amazing baker, amazing teacher. I have been using these recipes for a while now and they are dang near fool-proof! Here is last night’s slice, with a little extra grated Romano cheese added.


2 thoughts on “Chicago Style Deep Dish Pizza

  1. Next to using the recipe in American Pie, this is also a favorite:

    1 1/2 cups warm water (about 110 degrees F)
    1 (1/4-ounce) packages active dry yeast
    1 teaspoon sugar
    3 1/2 cups all-purpose flour
    1/2 cup semolina flour
    1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
    1 teaspoon salt

    In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

    Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

    Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

    Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

    Divide into 2 equal portions and use as directed. It’s from Emeril.

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